852. BACON and EMMENTAL CHEESE SALAD with CREAMY MUSTARD VINAIGRETTE

serves 4


For the salad
1 teaspoon olive oil
7¾oz smoked bacon lardons
4 Little Gem lettuces
7¾oz Emmental cheese, cut into small cubes or slices

For the vinaigrette
1 teaspoon Dijon mustard
splash of white wine vinegar
salt and freshly ground pepper
pinch sugar
dash double cream
2fl oz olive oil
½ banana shallot, or small shallot, finely chopped
a few fresh chives, finely chopped

For the croutons
½ small baguette
olive oil, to drizzle
1 garlic clove, peeled

Heat the olive oil in a non-stick frying pan and fry the bacon lardons for a few minutes, or until golden. Remove from the heat and set aside.

Pull off the outer leaves of the lettuces and cut each one in half lengthways, then again crossways. Arrange on four serving plates.

For the vinaigrette, combine the mustard, vinegar, salt, freshly ground black pepper and sugar in a bowl and whisk together. Gradually whisk in the cream and just enough olive oil to emulsify the dressing. Stir in the chopped shallot and chives, and adjust the seasoning to taste.

To make the croutons, cut the baguette at an angle into thin slices and drizzle the slices with a little olive oil. Heat a large non-stick frying pan and, when hot, toast the bread slices on each side until golden-brown and crisp. Remove the croutons from the heat and let them cool before rubbing each piece with the garlic to flavour them. Place the croutons around the salad leaves.

To serve, scatter the bacon and Emmental cheese on top and drizzle with the vinaigrette.


courtesy of: John Burton Race, from "Kitchen Criminals," BBC-Food